So – I menu plan every week (usually) to make things easier on myself.
#Easy cashew ricotta full#
I stare into the fridge and whine that there’s “nothing to eat”, even though the fridge is packed full of deliciousness. Sometimes I forget to make one, and those weeks are just awful. I’ve always found menu planning to be helpful, but especially when eating a vegan diet. Veggie Soup with Rice Every week, I create a menu plan for the week ahead. Apple Crisp with Coconut Ice Cream (Coconut Bliss)įiled Under: Menu Plans Tagged With: weekly menu plans Our Menu Plan This Week.Avocado Chocolate Pudding with Fresh Fruit.Quinoa Bowl with Oven Roasted Sriracha & Garlic Cauliflower, Chickpeas and Sauted Kale.Individual Mini Pizzas, Cucumber Roll-Ups (Stuffed with vegan ricotta cheese!).Quinoa Tabbouleh, Pasta with Sauted Garlic & Kale.Vegetable Pasta with Fresh Basil & Spices.Quinoa Bowl with Roasted Veggies & Cashew Cream.Spring Salad with Pan-Fried Garlic-Ginger Tofu.Toast with Almond Butter, Fruit Smoothie.Loaded Breakfast Potatoes with Mushroom Gravy.Bagel with Vegan Butter, Fruit Smoothie x2.
Any way you choose to eat it, this cheese is incredible!Įvery week, I create a menu plan for the week ahead. This cheese spreads on lasagna very well, but – it’s not just for lasagna! Use this ricotta as a dip, spread on crackers, or even add a dollop to your salad. This gave the ricotta ingredients a bit more time to marinate. Blend until it resembles a ricotta texture. After making this in my food processor, I scooped the ricotta into an air-tight container and let it sit in the fridge for about 20 minutes, while I prepared the lasagna noodles and marinara sauce. Soak cashews in cold water for at least 2 hours or up to 24 hours (or soak in hot water for 30 minutes) Strain and rinse cashews before transferring them to your blender. It came together so easily, and in no time flat. Thankfully, I had already soaked some cashews early that morning to use for something at lunch, which I never ended up making, so I used those cashews to make the cheese. I only had a bit of Daiya shreds left (and I don’t like to eat much processed food, so I keep my Daiya consumption to a minimum, even though it’s delicious!), so that wouldn’t work.Īfter a bit of pondering, I figured I’d make my vegan ricotta cheese to spread throughout the lasagna. The only thing standing in my way of a delicious pan of hot lasagna was that I didn’t have any cheese to use.
It was a cold, dreary day, and I was seriously craving some comfort food – and lasagna is my comfort food of choice! Oh a whim, I decided to make lasagna last week.
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